How do forastero, criollo, and trinitario cacao varieties differ?

Cacao varieties are generally grouped into three main divisions, which differ primarily in their commercial use, disease resistance, and flavor profiles:

• Forastero: These are the most common varieties used in commercial cocoa production. Their beans require a longer fermentation period of five to seven days.12
• Criollo: These varieties are prized for their distinctively flavored beans, which require a shorter fermentation period of one to three days. However, they are very susceptible to disease and are not widely grown.21
• Trinitario: This is a hybrid variety resulting from the cross-breeding of forastero and criollo plants. It combines traits from both parents to produce a flavorful bean that is commonly utilized in the production of high-quality dark chocolate.1